Pumpkin Cobbler

3 eggs, beaten
15 ounce can pumpkin
12 ounce can evaporated mil
1 cup sugar
1/8 tsp salt
1 1/2 tsp cinnamon
1 tsp ground ginger
1 TBSP vanilla
18 1/4 oz package yellow cake mix
1 1/4 cup margarine, melted
1 cup chopped nuts

Mix the first 8 ingredients together: pour into an ungreased 13" x 9" baking pan. Sprinkle the dry cake mix over the top: drizzle with margarie. Bakeat 350 degrees for 25 minutes. Top with nuts.Bake for an additional 15 minutes. Makes 15-18 servings.

I have made this before. It is wonderful!

Pat

Yummy, made it many times...only difference, I use butter..

I think I make this, too, except my recipe is called pumpkin upside down cake. People like it better than the pie!

Love it, but I use butter and a lot less than called for in this recipe. Walnuts are good, too.

Thank you for the pumpkin recipes.

Amt of butter made me hesitate on this recipe. Could you tell me how much butter you used? Thanks.

Sounds like a wonderful recipe that I must try the next time the in-laws come out !

Yummy

I make this for Thanksgiving & Christmas & sometimes Easter or just whenever. It is wonderful. My family likes it better than pumpkin pie. I use pecans. I have made this for at least 10 years. I got the recipe from my Mother.

Sounds great...thanks:)!

Best thing I've ever tasted with pumpkin.

The recipe I have is the same except it calls for a large can (28 to 30 oz) of pumpkin and only 1/2 cup butter. Always get asked for the recipe. Ann in TN

Sounds wonderful! Thanks for sharing your recipe.

I have never made it. I just copied it and posted it. Sorry. But I hope to make it soon.

Just printed this one! Looks yummy!

Just printed this one! Looks yummy!